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Ingredients

• 4 pieces Chicken Drumsticks (skin removed, meat will be deboned after cooking)
• 2 medium Potatoes (peeled and cut into small cubes (about 1 cm))
• 1 tablespoon Olive Oil (for lightly oiling the pot)
• 1 cup Water (to simmer chicken and potatoes)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon Paprika
• 0.5 teaspoon Garlic Powder
• 100 grams Cheddar Cheese (grated; can use low‑fat cheese)
• 1 cup Cornflakes (plain cornflakes, crushed by hand)

Instructions

1. Remove skin and set aside

   Using kitchen shears, pull off the skin from each chicken drumstick and set the skinless pieces aside for later cooking.

   Time: PT5M

2. Sear chicken

   Heat 1 tablespoon olive oil in the casserole over medium heat. Add the skinless drumsticks, skin‑side down, and sear for 3‑4 minutes until lightly browned.

   Time: PT5M

   Temperature: medium heat

3. Dice potatoes

   Peel the potatoes and cut them into small 1 cm cubes so they cook quickly.

   Time: PT5M

4. Simmer chicken and potatoes

   Add the diced potatoes to the pot, pour in 1 cup water, and season with salt, pepper, paprika, and garlic powder. Bring to a gentle boil, then reduce to a simmer and cook for about 15 minutes, until the chicken is cooked through and the potatoes are tender.

   Time: PT15M

   Temperature: simmer

5. Debone and mash

   Remove the cooked drumsticks, let them cool slightly, then pull the meat off the bones, discarding the bones. Transfer the meat, potatoes, and a little cooking liquid to a mixing bowl and mash together with a fork or potato masher.

   Time: PT5M

6. Add cheese and season

   Stir the grated cheddar cheese into the mash, allowing it to melt. Taste and adjust salt or pepper if needed, then mash until the mixture is smooth and cohesive.

   Time: PT3M

7. Crush cornflakes

   Place the cornflakes in a zip‑lock bag or a small bowl and crush them by hand until you have coarse crumbs.

   Time: PT2M

8. Shape and coat balls

   With slightly damp hands, scoop about 2‑tablespoon portions of the mixture, roll into small balls, and gently press to create a shallow cavity. (Optional: insert a small piece of chicken bone for novelty.) Roll each ball in the crushed cornflakes until fully coated, then place on a parchment‑lined baking sheet.

   Time: PT5M

9. Bake or air‑fry

   Preheat the oven to 200°C (or the air fryer to 180°C). Bake the balls for 12‑15 minutes, turning halfway, until golden and crispy. If using an air fryer, cook 10‑12 minutes, shaking the basket halfway through. Ensure the interior reaches at least 75°C.

   Time: PT15M

   Temperature: 200°C

10. Serve

    Remove the croquettes from the oven or air fryer, let them rest for 2 minutes, then serve hot with a simple green salad or dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g